Hey guys, salut it's Alex

So today we are making a meat-lover's special pizza

with Italian sausage, pepperoni and meatballs

*upbeat music*

In the last episode of the New York City Food Blog or the Flog

My friend Jimmy DiResta

Salut

made me a gift

and it's this bad boy

a pizza cutter made of two saws welded together in the centre

if you want to see the story behind this pizza cutter

hit the link now

To return the favour

I offered the guy to make him a custom made pizza

cause as my name , French Guy Cooking , doesn't exactly suggest

I am a pizza geek

and this is what he wants

Pepperoni, sausage and meatballs, cheese yes

Spice? Yeah.

Crust? Like this or thinner

No vegetables to screw up the texture

smooth... smooth sauce

right. not me

*laughter*

No problem. Let's make it and we do everything from scratch

First, the dough

that money

the following measurements make for 4 large pizzas

a kilo of flour, 600g of water

2 or 3 grams of fresh yeast

and that amount of yeast is more than enough

to make nice pizzas

trust me, do not use 10 or 20 grams

it's useless

In a bowl of a stand mixer

add water, salt and 10% of the flour

add fresh yeast by diluting it between your fingers

mix that on slow and gradually add the rest of the flour

let the machine work for 12min

so if you don't have a stand mixer

No problem, just use the no-knead method

it's a very specific method in which you only need time

to knead the dough

it's amazing. I've made an entire video just about it

I'll put the link in the description box

let the dough prove for 2h

covered with a damp cloth or with plastic wrap

it will rise better in a warm environment

around 25 degrees celsius

or 77 degrees fahrenheit

77 degrees fahrenheit... ok no problem

hmmm.... uhhhh

no no there actually is a way to achieve this

turn on the light of your oven

without turning your oven on

the light bulb and the closed oven door will get you around

25 to 30 degrees celsius

and you know if that's not possible

just let it rise at room temperature but double the amount of time

the dough should have at least doubled in size

and be all bubbly

get it out on the counter and divide it into 4 equal parts

with each one

try to form a ball with your hands

I like to fold the dough back on itself

use as little flour as you can

otherwise

you are just gonna screw up the water to flour ratio

place them in a container

and let them rise a second time for 4h

and that's the most difficult part done

so now let's tackle the toppings

sauce *exaggerated*

I mean it's very complicated for me to say sauce (pronounced likes saws)

usually i just say sauce (french pronunciation)

but sauce (french pronunciation) doesn't mean sauce (pronounced like saws)

does it?

in a saucepan

add a can of crushed tomatoes

a teaspoon of dried oregano

a pinch of salt, a pinch of pepper

and a drizzle of olive oil

and usually that's where I stop

but this time

to make it more naughty and more intense

we just want to add

a drizzle of soy sauce

a tablespoon of maple syrup

and another one of hot sauce

quickly cook that on medium heat

just to get rid of the excess moisture

then blitz it finely

italian sausage *whispers*

so i have found italian sausages

yes *cheers*

but if you can't find it

then no problem cause you can take

any rustic sausage

get the meat out

and then add a few

you know

fennel seeds coarsely ground

It's not exactly the same...

but it's the same

meatballs

so i guess technically you can use

minced beef

shape it into balls and call that

meat balls

but there's no way

it's a meatball

in a bowl, soak 3 slices of bread in milk

and then squeeze the liquid out

add a hundred grams of bacon

finely chopped

400g of beef mince

1 egg, salt, pepper

a spring onion finely chopped

a sprinkle of parmesan cheese

a garlic clove grated

mix that thoroughly

I am doing it by hand

because I am really

enjoying it

fetish

let that sit, covered, in the fridge

until you need it

pepperoni

ahhhh

so i guess you guys in the US

have no problem finding pepperoni sausage everywhere

but here

in France

I couldn't find it anywhere

Do we give up?

no never

let's make a cheats on pepperoni

so my first idea was to use

Spanish chorizo which is a

red hot sausage

and it ticks almost all

the boxes of pepperoni

except for one though

the texture

and there is no way

i could grind it

and shape it back

to make it more uniform

ahhhh

no way

but then i found Danish salami

which ticks almost no boxes

but the texture

and thats

all i need

lay the salami slices flat

and cut out smaller disks

sprinkle them with a lot of paprika

and a bit of smoked paprika

let that sit in the fridge until you need that

so the dough is rested

the toppings are ready

it's time to bake that pie

pa pa pa pa pizza

use a baking tray or better a pizza stone

or even better

a baking steel

*clang* oh putin

so again if you need more details

head over to the pizza series

place it in a pizza oven on a high position

and then preheat to the max

on grill or broiler mode

dust your counter top with a bit of flour

flatten the dough ball gently

with the pulp of your fingers

you want to push the air on the outside

make it wide and uniform

about half a centimetre high

or a fifth of an inch

and a bit more on the edges

transfer that disk onto parchment paper

or even better

onto a pizza peel

which in my case

is nothing but an old metal peg board

but it works fine

a ladel of tomato sauce

not too much

spread it in a spiral motion

a great amount of grated mozzarella

a good sprinkle of parmesan cheese

some italian sausage bits

a few meatballs

and a few of our pepperoni copycats

which should be soaked in water first

otherwise they will just burn immediately

and now drop that beauty in the oven

giving it a shaking shimmy

and let that bake for about 5 to 6 min

*upbeat music*

and now it's time to cut that pie properly

a thin but crispy crust

a few umami slabs from tomato sauce

and parmesan and bacon

smoke and heat from pepperoni

richness from sausages

body from meatballs

and of course of course

pure pleasure from melted cheese

this is no authentic

neapolitan pizza

however

it's a delicious pie

it will make my friend happy

and that's the only thing i was looking for

that's for us cooks

the most rewarding

and satisfying thing

to make people happy

I mean what's the point otherwise

I am going take the pie and go hide myself

into my ivory tower

and eat it by myself

*savouring* hahaha stupid

so guys that's it

I hope you enjoyed this pizza recipe

and if you did

give it a like, thumbs up

and share that over your social media

instagram, twitter, facebook whatever

you know the deal

spread it like butter

comment this video with your favourite topping

your favourite pizza topping

i reckon mine is more like

maybe the margarita

or like the marina

I like very pure simple stuff

last bit, click subscribe

cause i make new videos on Sunday and Wednesday

and it's always about sharing my food

adventures with you guys like for example

the 5th episode of the New York City Flog

where you will learn how we made that pizza cutter

well Jimmy made that pizza cutter but anyway

you can also see something completely different

like for example

this video where I made

11 creative recipes using only rice wrapper

It's really interesting

There's lots of inspiration in it

in the mean time

take care guys bye bye salut!

*upbeat music*